Routine Inspection
Sep 29, 2026
9 recorded violations
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
The employees food handler card was not able to be located at this time. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed two refrigerators to be holding food above 41 degrees F. Observed tuna at 51 degrees F. Observed a piece of cooked chicken at 47 degrees F. Observed pork at 46 degrees F. The owner discarded the items as we were discussing temperatures. The items were moved to the properly working refrigerators as they were not PHFs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue using the refrigerator for PHFs until it can hold food at 41 degrees F and below.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Observed personal food items mixed in with the facility items in the refrigerator. [CA] Please store personal items in a separate designated space from the restaurant items.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
The dish washing sink had sanitizer in the compartment. When tested it was at 0ppm chlorine. [CA] The sanitizer must be at 100ppm chlorine. [COS] The manager corrected the sanitizer level.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed a new chest freezer labeled household use. [CA] Use only approved equipment in the facility. Owner stated that she will remove the unit.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Food storage: food storage containers identified
Inspector’s notes
Observed boxes of condensed milk stored on the floor under the shelf. {CA] Do not store food on the floor under the shelves. Store them off of the floor on the shelves above or on the dunnage racks that are provided in the kitchen may be helpful.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed 5 rodent droppings on the floor and behind the hot water heater that appeared to be old. [CA] The employee swept up the rodent droppings. Take effective measures to eliminate rodents from inside the facility. Owner stated that there was a hole in the ceiling that she believes the rodent came through and she has since closed the hole.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed the yogurt to have mold on it. [CA] The food must be unadulterated, safe, and in good condition. The owner discarded the yogurt while discussing.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Toxic substances properly identified, stored, used
Inspector’s notes
Observed a spray bottle of cleaner unlabeled. [CA] Label each cleaning spray bottles with the contents.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Santa Clara County Department of Environmental Health, Sep 29, 2026 · Original Source